Creamy Chicken Alfredo
Juicy pan seared chicken breast over silky fettuccine coated in a rich homemade Parmesan cream sauce. This classic Italian American dish comes together in just 30 minutes.
Tender chicken and fettuccine tossed in a velvety homemade Parmesan Alfredo sauce.
Nutrition per serving
Ingredients
protein
pasta
sauce
seasoning
cooking
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve half a cup of pasta water before draining.
Sear the Chicken
Season chicken breasts with Italian seasoning salt and pepper. Heat olive oil in a large skillet over medium high heat. Sear chicken for 6 to 7 minutes per side until golden and cooked through. Rest for 5 minutes then slice.
Make the Alfredo Sauce
In the same skillet melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until slightly thickened.
Add the Parmesan
Remove skillet from heat and stir in Parmesan cheese until fully melted and smooth. If the sauce is too thick add reserved pasta water a little at a time to loosen it.
Toss and Plate
Add drained fettuccine to the sauce and toss until every strand is coated. Plate the pasta and top with sliced chicken. Garnish with extra Parmesan and freshly cracked black pepper.
Substitutions
Common mistakes
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